Prawn and asparagus red curry

Method

1. Trim the woody ends off the asparagus and chop each stalk in half. Trim the dark green ends and the tops off the spring onions and slice each one lengthwise so you have a ‘skinnier’ spring onion. Cut in half again, so they match in size with the asparagus.
2. Heat the oils in a non-stick frying pan over medium heat. Add the garlic, chilli and ginger and cook for about 1 minute, stirring constantly so it doesn’t burn. Add the onion and stir for a further 1 minute. Add the red curry paste (careful, it will spit) and stir constantly for a further 1 minute.
3. Add the prawns and stir-fry for about 2 minutes, or until they change colour. Add the coconut milk, 185 ml water, fish sauce, lime juice and kaffir lime leaves. Stir well, then turn the heat down to a simmer. Cover with a lid and cook for about 3 minutes.
4. Take the lid off, add the asparagus, stir and cover with the lid. Cook a further 3 minutes, then take the lid off.
5. Add the spring onion, stir through and let the pan gently bubble for a further 1 minute.
6. Serve on a warmed platter, with lime wedges and coriander.